When the first cold snap hit last November, Emma came home from school asking if we could make "that soup that tastes like a warm hug." After some detective work, I figured out he meant the creamy mushroom soup his friend's mom had served at their house. What started as a simple request turned into weeks of perfecting this recipe that combines earthy mushrooms with rich cream in the most comforting way possible.
Why You'll Love This Homemade Creamy Mushroom Soup
Making soup from scratch might seem like extra work, but this recipe has converted even the biggest skeptics in our house. Emma was convinced he hated mushrooms until he tried this - now he asks for it at least once a week. The difference between homemade and canned is night and day. You get to control the salt, the thickness, and most importantly, you can taste actual mushrooms instead of just cream and preservatives.
This velvety mushroom soup works for so many occasions too. It's fancy enough for dinner parties but simple enough for weeknight meals. I love making a big batch on Sunday and having it ready for the week ahead. Plus, it freezes well and reheats beautifully, so you can always have some on hand for those days when you need something warm and comforting fast.
Jump to:
- Why You'll Love This Homemade Creamy Mushroom Soup
- Ingredients for Creamy Mushroom Soup
- How To Make Creamy Mushroom Soup Step By Step
- Smart Swaps for Creamy Mushroom Soup
- Creamy Mushroom Soup Variations
- Equipment For Creamy Mushroom Soup
- Storing Your Creamy Mushroom Soup
- : Why This Recipe Works
- Top Tip
- How My Sister's Dish Became a Family Favorite
- FAQ
- Time for Some Soup Magic!
- Related
- Pairing
- Creamy Mushroom Soup
Ingredients for Creamy Mushroom Soup
The Mushroom Mix:
- Button mushrooms
- Baby bella mushrooms
- Shiitake mushrooms
- Yellow onion
- Garlic cloves
- Fresh thyme
The Base:
- Vegetable or chicken broth
- Heavy cream
- Butter
- All-purpose flour
- Dry white wine
Simple Seasonings:
- Salt
- Black pepper
- Bay leaf
See recipe card for quantities.
How To Make Creamy Mushroom Soup Step By Step
Start the Base:
- Slice all mushrooms evenly
- Heat butter in large pot
- Cook mushrooms in batches
- Let them get golden brown
- Remove and set aside
Build the Flavor:
- Cook onions in same pot
- Add garlic and thyme
- Sprinkle in flour
- Cook for 2 minutes
- Add wine if using
Bring it Together:
- Pour in broth slowly
- Add bay leaf
- Return mushrooms to pot
- Simmer 15-20 minutes
- Remove bay leaf
Finish with Cream:
- Taste and adjust seasoning
- Stir in heavy cream
- Season with salt and pepper
- Blend partially if desired
Smart Swaps for Creamy Mushroom Soup
Mushroom Options:
- Button → Cremini or portobello
- Fresh → Dried (rehydrate first)
- Mixed → Single variety
- Regular → Wild mushroom blend
Cream Alternatives:
- Heavy cream → Half-and-half
- Dairy → Coconut milk
- Regular → Cashew cream
- Full-fat → Light cream
Broth Swaps:
- Chicken → Vegetable broth
- Store-bought → Homemade
- Regular → Low-sodium
- Standard → Mushroom broth
Thickening Changes:
- Butter roux → Olive oil base
- Flour → Cornstarch slurry
- Regular → Gluten-free flour
Creamy Mushroom Soup Variations
Garlic Lovers:
- Extra roasted garlic
- Garlic herb butter finish
- Crispy garlic chips on top
- Fresh chives
Wild Mushroom:
- Porcini mushrooms
- Morel mushrooms (when in season)
- Truffle oil drizzle
- Fresh parsley
Creamy Chicken Mushroom:
- Shredded rotisserie chicken
- Extra herbs
- Egg noodles (optional)
- Lemon zest finish
Rustic Style:
- Leave mushrooms chunky
- Add diced carrots and celery
- Skip the blending
- Crusty bread for dipping
Holiday Version:
- Add splash of sherry
- Fresh sage
- Toasted pine nuts
Equipment For Creamy Mushroom Soup
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Ladle
Storing Your Creamy Mushroom Soup
Fridge Storage (3-4 days):
- Cool completely before storing
- Keep in airtight container
- Stir before reheating
- Add splash of cream if needed
Freezer Storage (2-3 months):
- Cool completely first
- Leave room for expansion
- Label with date
- Thaw in fridge overnight
Reheating Tips:
- Heat slowly over medium-low
- Stir frequently to prevent separation
- Don't let it boil
- Add fresh cream if it looks thin
Make-Ahead Notes:
- Still tastes great, just different texture
- Soup base freezes better without cream
- Add cream when reheating
- Mushrooms may soften more after freezing
: Why This Recipe Works
This creamy mushroom soup succeeds where others fail because it follows proper technique rather than shortcuts. Browning the mushrooms first creates deep, caramelized flavors that can't be achieved by just dumping everything in a pot. Most people skip this step and wonder why their soup tastes bland, but those few extra minutes of browning make all the difference.
The flour roux technique prevents the soup from separating or becoming grainy like it does when you just dump cream into hot broth. Building the base properly with butter, flour, and gradually adding liquid creates a stable emulsion that stays smooth. Adding the cream at the end and not letting it boil keeps everything velvety instead of curdled.Using a mix of mushroom varieties gives you layers of flavor - button mushrooms for mild earthiness, cremini for deeper taste, and shiitake for that extra umami punch.
Top Tip
- Here's the one thing that changed everything for me: never add salt to your mushrooms while they're cooking. I know it sounds backwards since we salt everything else, but salt draws out water from mushrooms, and wet mushrooms steam instead of browning. Cook them completely dry first, let them get that nice golden color, then season at the very end.This simple change turned my okay mushroom soup into something people actually request when they come for dinner.
- The mushrooms develop this deep, concentrated flavor that you just can't get when they're sitting in their own juices. It took me years to figure this out because every cookbook told me to season as I go, but mushrooms are different. They need to give up their moisture first before they can brown properly.I learned this lesson the hard way during a dinner party where my soup tasted flat and boring despite using expensive mushrooms.
How My Sister's Dish Became a Family Favorite
My sister introduced me to this creamy mushroom soup recipe three winters ago when I was visiting her house with Emma. She had a big pot simmering on the stove, and the smell hit us the moment we walked through the door. Emma, who usually turns his nose up at anything with mushrooms, kept asking what smelled so good. She just smiled and said "wait until you try it." She'd been making this soup for her own family for years, tweaking our mom's basic recipe until she got it just right.
The secret, she told me, was patience - really letting those mushrooms brown instead of rushing them. She also used three types of mushrooms instead of just one, which created this incredible depth of flavor I'd never tasted before. That night, Emma had two bowls and asked if we could make it at home. She wrote down the recipe on a napkin, and it's been our go-to comfort soup ever since. Now when Emma is sick or it's a particularly cold day, he specifically asks for this mushroom soup.
FAQ
How to make creamy mushroom soup at home?
Start by browning sliced mushrooms in butter until golden, then sauté onions and garlic. Add flour to thicken, pour in broth gradually, simmer until tender, then stir in cream. The key is browning the mushrooms properly for deep flavor before adding any liquid.
What are the 5 ingredients in mushroom soup recipe?
The basic five ingredients are mushrooms, butter, broth, cream, and onion. However, garlic, herbs, flour for thickening, and seasonings like salt and pepper make this homemade mushroom soup much more flavorful than just those five core ingredients.
How to make a creamy mushroom soup?
For creamy texture, cook mushrooms until golden, make a roux with butter and flour, add broth slowly while stirring, then finish with heavy cream. Don't boil after adding cream to prevent curdling. An immersion blender can make it even smoother.
What is the key ingredient in cream of mushroom soup?
Good quality fresh mushrooms are the star ingredient. Button, cremini, or a mix of varieties work best. The mushrooms need to be properly browned to develop deep, earthy flavor - this step makes all the difference between bland and amazing soup.
Time for Some Soup Magic!
Now you have all the secrets to make perfect creamy mushroom soup - from choosing the right mushroom mix to my sister's stem-saving trick. This comforting bowl proves that sometimes the simplest ingredients create the most satisfying meals when you treat them right.
Ready for more hearty comfort food? Try our Best Truffle Pasta Recipe that's perfect for family dinners when you want something filling. Craving something cozy? Our The Best Dorito Casserole Recipe brings British comfort food to your table with flaky pastry and seasoned meat. Need a complete meal in one dish? Our Healthy Chicken Rollatini Recipe stuffs tender cabbage with savory filling that feeds the whole family!
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Related
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Pairing
These are my favorite dishes to serve with Creamy Mushroom Soup
Creamy Mushroom Soup
Equipment
- 1 Large heavy-bottomed pot or Dutch oven (For sautéing and simmering)
- 1 Sharp chef’s knife (For slicing mushrooms and chopping onions/garlic)
- 1 Cutting board (Use sturdy wood or plastic )
- 1 Wooden spoon (For stirring and scraping the pot)
- 1 Ladle (For serving the soup)
Ingredients
- 8 oz Button mushrooms - Sliced
- 8 oz Baby bella mushrooms - Sliced
- 4 oz Shiitake mushrooms - Sliced
- 1 medium Yellow onion - Diced
- 3 cloves Garlic - Minced
- 3 sprigs Fresh thyme –
- 4 tablespoon Butter –
- 3 tablespoon All-purpose flour –
- ½ cup Dry white wine - Optional
- 4 cups Vegetable or chicken broth –
- 1 – Bay leaf –
- 1 cup Heavy cream –
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - ground
Instructions
- Slice mushrooms evenly, dice onion, and mince garlic.
- Melt butter in a pot and cook mushrooms in batches until golden brown; set aside.
- Sauté onion, garlic, and thyme. Stir in flour, then deglaze with wine if using.
- Gradually add broth, bay leaf, and mushrooms. Simmer 15–20 minutes uncovered.
- Remove bay leaf, stir in cream, season with salt and pepper, blend if desired, and serve hot.
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